Quick “Sauerkraut” And Sausages

• (Quantities for 4)
• 1 medium-sized white cabbage
• 1 large onion
• 2 medium-sized cooking apples (you can use eaters as well)
• 1.5 lb mixed sausages (be as adventurous or conservative as you like!)
• White wine vinegar
• Unrefined granulated sugar
• Salt and black pepper
• Olive oil

1. Method
2. 1.Slice the cabbage thinly and place in a large bowl. Add 1 heaped teaspoon of salt and 1 heaped tablespoon of sugar.
3. 2.Add 1/4 pint of water and 1/4 pint of vinegar and plenty of black pepper.
4. 3.Mix well, cover and leave for as long as possible (for example while you go to work, or shopping), mixing up every now and again.
5. 4.Slice the onion thinly. Peel and core the apples and slice into 1/8-inch pieces. Slice the sausages into 1/2 inch-pieces.
6. 5.Fry the onions and apples together in olive oil (a large wok is best) for about 5 minutes to start softening them; then add the sausages. Fry gently for a further 7-8 minutes to brown the sausages; then add the cabbage mixture.
7. 6.Reduce the liquid down by simmering for a further 8-10 minutes, uncovered; then serve with jacket potatoes.

white cabbage, onion, cooking apples, mixed sausages, white wine vinegar, sugar, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/quick-sauerkraut-and-sausages-1218987 (may not work)